Method

Dissolve yeast in warm milk and mix in sugar, leave for 5 minutes until frothy.

Place flour, raisins and lemon rind in a bowl. Make a well in the centre and mix in milk, cream, butter and eggs. Mix with a knife and then turn out onto a lightly floured surface and knead into a smooth and elastic.

Note: This much easier if done in a mixer.

Cover and leave to rise until doubled. Punch down and form into either 1 large or 2 small rounds on a greased or non-stick oven tray. Cover with a damp tea towel and leave to rise again for around 30 minutes.

Bake at 190 C for around 20-25 minutes, until golden brown in colour and a skewer inserted into the centre comes away clean. Allow to cool on a cake rack.

To make the icing beat together butter, sugar and lemon juice until pale and fluffy.

One thought on “Sally Lunn Boston Bun”

I opted to make two Sally Lunn from this recipe and it was the right decision. Both quite big and while cooking joined a little on the tray – but my oven and tray are compact. Beautiful texture and taste fabulous.